Chocolate banana bread

Preheat the oven to 170ºC, gas mark 3; grease and line a 900g loaf tin with baking parchment. Melt the butter in a medium saucepan, take off the heat and stir in the sugar, then set aside to cool while you measure the dry ingredients into a bowl. In a separate bowl, mash the bananas.

Using a balloon whisk, one at a time whisk the eggs into the pan with the butter and sugar. Whisk in the mashed bananas, then the buttermilk. Finally gently mix in the dry ingredients (don’t over-whisk).

Tip half the mixture into the tin, then scatter over two-thirds of the chocolate. Layer over the remaining cake mixture and top with the rest of the chocolate. Bake for 1 hour-1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely. Slice to serve.